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Selection criteria for potato tubers to minimize acrylamide formation during frying

Tineke De Wilde UGent, Bruno De Meulenaer UGent, Frédéric Mestdagh UGent, Y GOVAERT, Wilfried Ooghe, S FRASELLE, K DEMEULEMEESTER, Carlos Van Peteghem UGent, A CALUS and JM DEGROODT, et al. (2006) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 54(6). p.2199-2205
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle
publication status
published
subject
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
54
issue
6
pages
2199-2205 pages
publisher
AMER CHEMICAL SOC
Web of Science type
Article
Web of Science id
000236227100035
JCR category
AGRICULTURE, MULTIDISCIPLINARY
JCR impact factor
2.322 (2006)
JCR rank
1/30 (2006)
JCR quartile
1 (2006)
ISSN
0021-8561
language
English
UGent publication?
yes
classification
A1
id
329377
handle
http://hdl.handle.net/1854/LU-329377
date created
2006-04-10 08:31:00
date last changed
2015-06-17 10:33:45
@article{329377,
  author       = {De Wilde, Tineke and De Meulenaer, Bruno and Mestdagh, Fr{\'e}d{\'e}ric and GOVAERT, Y and Ooghe, Wilfried and FRASELLE, S and DEMEULEMEESTER, K and Van Peteghem, Carlos and CALUS, A and DEGROODT, JM and Verh{\'e}, Roland},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  language     = {eng},
  number       = {6},
  pages        = {2199--2205},
  publisher    = {AMER CHEMICAL SOC},
  title        = {Selection criteria for potato tubers to minimize acrylamide formation during frying},
  volume       = {54},
  year         = {2006},
}

Chicago
De Wilde, Tineke, Bruno De Meulenaer, Frédéric Mestdagh, Y GOVAERT, Wilfried Ooghe, S FRASELLE, K DEMEULEMEESTER, et al. 2006. “Selection Criteria for Potato Tubers to Minimize Acrylamide Formation During Frying.” Journal of Agricultural and Food Chemistry 54 (6): 2199–2205.
APA
De Wilde, T., De Meulenaer, B., Mestdagh, F., GOVAERT, Y., Ooghe, W., FRASELLE, S., DEMEULEMEESTER, K., et al. (2006). Selection criteria for potato tubers to minimize acrylamide formation during frying. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 54(6), 2199–2205.
Vancouver
1.
De Wilde T, De Meulenaer B, Mestdagh F, GOVAERT Y, Ooghe W, FRASELLE S, et al. Selection criteria for potato tubers to minimize acrylamide formation during frying. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. AMER CHEMICAL SOC; 2006;54(6):2199–205.
MLA
De Wilde, Tineke, Bruno De Meulenaer, Frédéric Mestdagh, et al. “Selection Criteria for Potato Tubers to Minimize Acrylamide Formation During Frying.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 54.6 (2006): 2199–2205. Print.